Samoas Cookies Chewy Coconut chocolate
Chewy coconut chocolate Samoas cookies recipe Caramel indulgence
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- ¼ cup unsalted butter
- 2 tablespoons light corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 3 cups shredded coconut, sweetened or unsweetened
- 12 oz semi-sweet chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350°F (175°C). In a bowl, combine flour, softened butter, sugar, salt, and vanilla extract. Mix until a dough forms. Roll out dough and cut into circles.
- Bake shortbread bases for 10-12 minutes, or until lightly golden. Let cool completely.
- In a saucepan, combine sweetened condensed milk, butter, corn syrup, and salt. Cook over medium heat, stirring constantly, until thickened and golden brown, about 5-7 minutes. Stir in vanilla extract and shredded coconut.
- Spoon the caramel-coconut mixture onto the cooled shortbread bases.
- Melt chocolate chips and coconut oil in a double boiler or microwave until smooth. Dip the bottom of each cookie in melted chocolate.
- Place the cookies on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes to allow the chocolate to set.
Notes
Indulge in homemade Samoas cookies with this recipe, featuring chewy caramel, toasted coconut, and rich chocolate. Perfect for the holiday baking season or any time you crave that iconic taste.